orange-cran (4)I found a partial bag of cranberries in my freezer and since soon we will be getting bags of fresh ones, I came up with a quick bread using what I had on hand.  It was very good and served as dessert for a couple of lunches and dinners for my daughter and me.

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CRANBERRY ORANGE NUT BREAD

  • Servings: Two 7-1/2-inch loaves or one 9-inch loaf
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2 cups all-purpose flour, divided
¾ cup granulated sugar
¾ tsp. salt
1-½ tsp. baking powder
½ tsp. baking soda
1 egg
¼ cup oil (canola)
¼ cup orange juice concentrate mixed with ½ cup water
1-½ cups fresh or frozen (thawed) whole cranberries
½ cup chopped walnuts

Preheat oven to 350 degrees F

Prepare one greased 9-inch loaf pan or two greased 7-½ inch loaf pans, sprinkled on bottom and sides with a mixture of 1 Tblsp. granulated sugar and 1/8 tsp. cinnamon

In a large bowl whisk together 1-½ cups flour, sugar, salt, baking powder and baking soda.

In a separate small bowl, whisk egg with oil and orange juice from concentrate.  Add to flour mixture and stir in lightly.

In a small bowl, place cranberries and ½ cup flour, stirring to coat cranberries.  Add this mixture to the batter along with the chopped nuts.  Stir just until flour is absorbed and mixed throughout the batter.

Spoon batter into prepared pans and bake in preheated 350 degree F oven approximately 40 minutes for 7-½-inch loaves and 50 minutes for a 9-inch loaf.  Test for doneness by inserting a tester in the center of one of the loaves to be sure it comes out clean.

Rest loaves in pans for about 10 minutes and then loosen around sides and turn onto rack to cool.

Yield:  Two 7-½ inch or one 9 inch loaf

Cut into one-inch wide slices to serve.  Stays moist for several days.

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Tip:  I always have a problem keeping a juice container lid secure once it’s opened.  I found that a small mason jar lid works perfectly and keeps the concentrate fresh for the next use.

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